Potato Roulade (Rocambole de Batata)
Made with mashed potatoes, Potato Roulade (Rocambole de Batata) is a Brazilian shepherd's pie jelly roll filled with ground beef and cheese and topped with tomato sauce.
Servings 12
Calories262.5 kcal
Ingredients
For the Potato Roulade
- 2 lbs russet potatoes
- 2 tablespoons unsalted butter at room temperature
- ⅓ cup grated Parmesan cheese
- 1 cup whole milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 large eggs – at room temperature
- ½ cup all-purpose flour or gluten-free flour
- 1 tablespoon baking powder
For the Filling and Topping
- 2 tablespoons vegetable oil
- ½ yellow onion – finely diced
- 2 tablespoons minced garlic
- 1 lb lean ground beef
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Italian seasoning
- ¾ cup tomato sauce
- ¼ cup red wine vinegar
- 2 tablespoons chopped parsley or green onions
- 1 ½ cups shredded mozzarella or 8 thin slices of mozzarella or provolone
- ¼ cup shaved Parmesan cheese or 1 tablespoon grated Parmesan
Instructions
Prepare the Potato Roulade and Beef Filling
- Cook the potatoes: Wash the potatoes and place them in a pot of cold water. Bring to a boil, then cook until fork-tender. Start checking after 12–15 minutes, but allow additional time for larger potatoes. A knife should slide easily into the center without resistance.
- Drain and peel: Drain the potatoes and remove the skins while still warm, using a paring knife or rubbing them off with a clean cloth.
- Prepare the potato mixture: Mash the cooked potatoes well. Stir in the butter, Parmesan cheese, milk, salt, black pepper, and egg yolks until evenly combined. Mix in the flour and baking powder until no lumps remain.
- Beat the egg whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold them into the potato mixture and set aside.
- Prepare the baking pan: Preheat the oven to 350°F (175°C). Grease a 9 × 13-inch jelly roll pan, line it with parchment paper, and grease the parchment. Spread the potato mixture evenly with a spatula.
- Bake the potato layer: Bake for about 35–40 minutes, or until a toothpick inserted into the center comes out clean.
- Cook the onion and garlic: Heat the vegetable oil in a nonstick skillet over medium heat. Add the diced onion and cook for about 3 minutes, stirring occasionally. Add the minced garlic and cook for another minute without letting it brown.
- Brown and season the beef: Add the ground beef and brown over medium-high heat for about 2 minutes. Reduce the heat to medium, stir in the salt, black pepper, Italian seasoning, and ¼ cup tomato sauce, and cook for another 4–6 minutes.
- Finish the filling: Stir in the red wine vinegar and continue cooking until the liquid evaporates. Mix in the chopped parsley or green onions and set aside.
Assemble and Serve the Potato Roulade
- Loosen the potato layer: Once the potato layer has finished baking, loosen the edges with a paring knife. Place a warm, damp cloth over the pan, followed by the back of a larger jelly roll pan.
- Invert and trim: Carefully invert the potato layer onto the cloth and remove the parchment paper. Trim only the hardened short edges.
- Add the filling: Spread the mozzarella evenly over the warm potato layer, followed by the cooked ground beef in a separate, even layer.
- Roll the roulade: While the potato sheet is still warm, use the damp cloth to lift and gently roll it over the filling, keeping the roll snug without pressing too firmly. Support the roulade with the cloth as you roll to help prevent the delicate potato layer from cracking. Carefully transfer it to a serving platter.
- Top and serve: Spoon the remaining ½ cup warm tomato sauce over the roulade and sprinkle with shaved Parmesan cheese. Garnish as desired and enjoy.
Recipe Notes
Storage and Reheating
Make-Ahead: Prepare the potato roulade in advance and refrigerate it in a covered container for up to 3–4 days. Keep the final ½ cup of tomato sauce and Parmesan topping separate. Reheat the roulade before adding the warm sauce and cheese. Fridge: Refrigerate leftover potato roulade in an airtight container within 2 hours of cooking. Store for up to 3–4 days. Divide larger portions into smaller pieces to help them cool faster. Freezer: Wrap cooled portions tightly and place them in freezer-safe containers. Freeze for up to 3–4 months for best quality. Thaw overnight in the refrigerator before reheating. The potato layer may soften after freezing. Reheating: Place the roulade on a parchment-lined baking sheet and cover loosely with foil. Reheat in an oven preheated to at least 325°F (163°C) until the center reaches 165°F (74°C). Individual slices can also be microwaved in a covered microwave-safe dish until they reach 165°F. Add the warm tomato sauce and Parmesan before serving.Nutrition
Calories: 262.5kcal | Carbohydrates: 21.8g | Protein: 16.8g | Fat: 12.1g | Saturated Fat: 5.6g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 3.5g | Trans Fat: 0.2g | Cholesterol: 73.5mg | Sodium: 787.5mg | Potassium: 580.1mg | Fiber: 1.6g | Sugar: 2.4g | Vitamin A: 394.7IU | Vitamin C: 7.1mg | Calcium: 226.6mg | Iron: 2.4mg
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